Description
These Christmas Red Velvet Crinkle Cookies are a festive treat, featuring a rich flavor, chewy texture, and a beautiful snowy coating, perfect for holiday gatherings.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1/2 cup powdered sugar, for rolling
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Cream softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well, then stir in vanilla and red food coloring.
- Fold dry ingredients into wet mixture until just combined; dough will be sticky.
- Refrigerate dough for at least 30 minutes.
- Scoop tablespoon-sized portions and roll into balls, then coat in powdered sugar.
- Place on baking sheets spaced apart and bake for 10 to 12 minutes.
- Cool on sheets for 3 to 5 minutes, then transfer to a wire rack.
Notes
For gluten-free cookies, use a 1:1 gluten-free flour blend.
Make sure butter is softened, not melted, for the right texture.
Store cookies in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg